February 4th is just around the corner and that means it's time for our First Friday Dinner!

This month's dinner features parmesan crusted lamb or the vegetarian option of a goat cheese and beet risotto. Start with a wild mushroom soup, and a salad of freshly-picked farm-grown greens. Finish with a delectable tiramisu!

All 4 courses for $65.00 per person. (gratuity included)Community seatingDoors to the Hayloft open at 6pm Dinner is served promptly at 6:30. BYOB

Cindy has been cooking since she was little when she watched her grandmother and mom and help out in the kitchen. Cindy will demonstrate and sample some Spanish dishes that are all family recipes. She has a great sense of humor so her farm talk is guaranteed to be fun AND delicious!

Farm Talk begins at 10am in the Hayloft.

There is no admission fee.

Custom Salads at the Kitchen Counter

Custom salads at the kitchen counter are back! Using our own fresh greens and tons of terrific toppings, you can have a fresh mesclun salad made to your specifications with your choice of nine veggies, seven proteins, and eight kinds of cheese!

Or you can choose the daily lunch special or a cup of hot farm-made soup!Bring your laptop, pick up our wifi signal, log on, and sit down to enjoy your lunch.

Love Grilled Cheese? You Can Be A Judge!

This year's Grilled Cheese Invitational will be held on March 19th, and we are looking for a guest judge to join the panel.

The biggest benefit of being a judge is that you get to be the first to taste the amazing creations!

And there are plenty to taste!

If you would like to be a judge, write a couple sentences-

"Why Bartlett's Farm should choose me to be a judge at the Third Annual Grilled Cheese Invitational"and submit it to cheeseit@bartlettsfarm.com

Humor and creativity count!

Deadline for entries is February 16.

The winner will be announced March 1.

Previous winners of the Grilled Cheese Invitational!

Hours

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Hours are 10-6

Monday - Saturday

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Keeping it Local!

Whether you like the fresh peppery bite of first-cut baby arugula or the more subtle taste of lettuce, our certified organic greens will be a welcome addition to your table. And we're gowing them all year round!

Our chickens are producing eggs that we collect every day. Look for the Farm-Grown label!

Our Sausages, Duck Confit, Pates and Terrines are made in our kitchen, by hand, with locally raised livestock.

Pain D'Avignon

We are bringing in fresh Pain d'Avignon bread every Friday and Saturday. The standard order will be for Baguettes, Ciabatta, Country Loaf and Sourdough. In addition, you may special order these loaves through the kitchen counter. Deadline for ordering for the weekend is Thursday at 10:30.

To change your preferences or to sign up for any of our other email services, click the link above. Mj's daily lunch emails are humorous and mouth-watering, Farmer John's Stormy Day emails let you know when stormy day shopping is declared. The Garden Guru email is sent in the spring and summer with gardening tips and information about new products in the garden center.

Read our Farm Blog for a peek behind the scenes.

www.bartlettsfarm.blogspot.com

YogaFarm with Joann

Keep those resolutions going! Joann's yoga classes are held in the Hayloft three times a week this winter. Classes are Tuesday 5:30-6:45pm, Thursday at 5:30-6:45pm and Saturday at 4:00-5:15pm. You can contact her at joburnham@live.com for more information.